Honey Citrus Vinaigrette with Quinoa

For the one I kind of made up, 

I usually cook a cup of quinoa (follow the recipe on the bag) and it's more than enough for our family for dinner. Then I let it cool in the fridge. I used the honey citrus vinaigrette recipe from Our Best Bites Honey-Citrus Vinaigrette | Our Best BitesOur Best Bites but I don't add the onion. Mix it in with the quinoa and add as much romaine lettuce, avocados, strawberries, feta cheese, and candied pecans as you want. Sometimes I add mangos. 

Honey-Citrus Vinaigrette

1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3T fresh lime juice
2T honey
3/4 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil 

3. Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad.

Avocado Spinach Quinoa Salad

FROM: Avocado Spinach Quinoa Salad | Running With Cupcakes

Avocado Spinach Quinoa Salad

1 cup dry quinoa
2 cups vegetable broth (optional)
1 can garbanzo beans (drained and rinsed. I always look for ones with low sodium or no salt added)
1/2 pint cherry tomatoes (cut in half)
2 avocados (diced)
2 cups spinach
1 cup fresh cilantro
1 medium red onion
1 tsp fresh garlic (grate cloves or use the pre-minced garlic in a jar)
Juice of 2 lemons
3 tbsp olive oil
1 tsp cumin
salt and pepper

Prepare the quinoa according to the package. For some extra flavor, prepare with vegetable broth. Look for a low sodium or organic broth if you’re looking to keep it healthier, or just use water to prepare. While the quinoa is cooking, combine the garlic, spinach, cilantro, and onion in a food processor. Pulse until well combined. With processor on low speed, drizzle in olive oil. When quinoa is cooked, allow to cool slightly. Stir in your spinach mixture. Once combined, stir in the chick peas, avocado, and tomato. Add the lemon juice and cumin, and gently stir until combined. Add salt and pepper as desired. Refrigerate until desired temperature is reached. This salad is best slightly chilled.

Quinoa & Black Bean Salad

FROM: BrittBritt Getting Fit: Quinoa & Black Bean Salad

Quinoa & Black Bean Salad

-4c. Cooked Quinoa
-1 25oz can Black Beans (try to find cans that are BPA free)
-2c. Frozen Roasted Corn, thawed. (If you can't find roasted corn, you can roast it yourself in a pan on the stove. Turn the pan on high add the frozen corn and sear it. voila! roasted corn!)
-5oz. Cotija Cheese, crumbled
-1/4c. Cilantro, chopped
-1 Red Bell Pepper, chopped (about 1 cup)
-1 cup Grape Tomatoes, halved
-1/2 of a Red Onion, chopped (about 1 cup. Chop it and then soak it in water to draw out that strong onion taste. Drain off the water after 10ish minutes)
-1/2c. Avocado Tomatillo Salsa (recipe follows)
-3 limes juiced

-Drain the black beans and rinse. Place them in a large bowl. Add in the thawed corn, bell pepper, onion, tomatoes, and cilantro. Toss together. 

-Add in the avocado tomatillo salsa. Stir. 

-Mix in the quinoa, then gently fold in the cheese and lime juice. 

-Season with salt & pepper

Makes 20 servings

Serving size 1/2c.

The skinny (per serving)
Total Fat: 4.6g Calories: 197 Carbs: 18.6 Protein: 5.6g

Avocado Tomatillo Salsa

-2c. Tomatillos, husks removed, rinsed & chopped
-2 Serrano chiles, chopped
-2 Avocados, peeled
-1/2c. Cilantro
-Juice of 1 lime
-1/4 tsp Cumin

-Place all ingredients in food processor and blend until smooth

Makes about 2 1/2 c. 

Serving Size 2TBS

The Skinny (per serving)
Total Fat: 2.7g Calories: 21.3 Carbs: 2.3g Protein: 0g

Thursday October 17th at 6:30
Cooking group at Rachel's